Sirloin: I particularly like “sirloin tip” if it’s available. Sirloin is less expensive and is a good option because of its big beefy flavor. Allow at least 2 hours in the marinade (refrigerated) to tenderize the meat. Shish kebabs are thought to have originated in Persia, which today is Iran. They were a simple source of food during war time (skewers over fire – as simple and delicious as it gets). Since then, shish kebabs have been a staple dish for many across the Middle East, as well as the wider world. While other meat might become too dry when cooked fast on a skewer, marinated lamb makes an amazingly tender meat – you can cook it to perfection and serve it up to a salivating audience in under 10 minutes. The marinade Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time.

Step One – Grab all the ingredients! There is nothing more annoying than starting a recipe and realising you don’t have everything you need, so get organised before you start. Red wine: Use a dry red wine. It doesn’t need to be super expensive, but it should be tasty enough to drink on its own. Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!

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You want to be able to savour that marinade as it's drawn into the meat, not have it soaked up by a wooden skewer. That's why the professionals always work with metal skewers. So, if you can, invest in some metal skewers – they're totally worth it. Beef tenderloin: My favorite cut for shish kabobs, as it stays tender without much work. It’s not quite as robust in flavor as other cuts of meat, so I like to marinate it for a couple of hours in the fridge. The downside, though, is that it's fairly expensive, so feel free to substitute with a more economical cut. The marinade in this recipe is so good you don’t necessarily need to splurge.

Prepare the marinade. Thinly slice one red onion and add to a large, deep baking dish or Tupperware container. Juice in two lemons and add 1 cup each of olive oil and red wine.Grill. Place the shish kabobs on the grill. Cook, turning occasionally and brushing the meat a couple of times with the marinade as you go. They’ll be done in 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat. Different shish kebab recipes will use different types of vegetables. This recipe uses cherry tomatoes, cucumbers, courgettes and a mix of green and yellow peppers. It also mixes in rosemary and thyme sprigs. Unless you have a really good blender, it’s best to buy ready ground spices here. They will have a better texture on the finished kebabs. If everything is ground to about the same consistency, the contents of the jar won’t separate as they settle. How to make shish kebab seasoning – step by step Olive oil: Tenderizes and enriches the meat. Use a smooth, high quality extra virgin variety, like our Greek Koroneiki.

The longer you marinate the meat, the more flavor it will gain. The USDA notes that lamb cubes can be safely marinated for up to two days. Meanwhile, for the flatbreads, heat a separate griddle pan over a low heat. Cook each flatbread, one at a time, for 1-2 minutes on each side, or until warmed through. Lamb kathi – a popular Indian dish, lamb kathi is made with a kathi roll and lamb marinated in yoghurt, ginger, garlic, salt, pepper and a variety of spices When it comes to meat, lamb is as good as it gets. It's so under appreciated though! Cooked in the right way, with the right ingredients, lamb is utterly delicious. Despite popular perceptions, it's inexpensive and good for you.

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So, if you've ever wondered how to make your own shish kebabs, you've come to the right place. Lamb - Try it, love it Your ‘best before’ date will be the shortest dated of out of all the spices you used! Tips for buying and storing spices

Heat a griddle pan over a high heat until smoking hot. Add the coated lamb cubes to the hot pan, in batches, and season, to taste, with salt. Grill for 3-4 minutes on each side, or until golden-brown griddle marks appear on both sides of the meat cubes and the lamb is cooked to your liking. Remove the lamb from the pan and set aside (keep warm). Repeat the process with the remaining coated lamb cubes. Many cultures around the world have taken inspiration from shish kebabs, cooking skewered meat on a grill to develop an array of great recipes. From Asian satays and French brochettes to Portuguese espetadas and Lebanese Lahm mishwy, marinated meat on skewers has proven popular throughout the world. What is the difference between shish kebab and kebab? An absolute stone cold classic, lamb shish kebabs are easy to prepare and make and taste amazing. Even better, they cook on the grill in a total time of less than 10 minutes. Season the meat. Cut 3 pounds of steak (I use beef tenderloin) into 1 ½-inch cubes. Add the meat to the bowl with the spice rub and use your hands to rub the spices into the meat, coating it in the spices. Lamb noisettes with rosemary sauce – an elegant recipe that's fit for a full on chef, these little stunners will have you salivating at first sightIt's also a lot more affordable than people think. You just need to know what cut to buy and how to cook it to really get your money's worth. The skewer is then placed on a hot grill and turned to get evenly cooked kebabs. Pieces of meat and vegetables normally alternate on the skewer (–meat–veg–meat–veg–meat–veg–etc.) to get a nice balance of flavour. What country do shish kebabs come from?